Step 1For the tomato sauce, finely chop 100g onions and fry in the margarine until soft.
Step 2Add the garlic purée, oregano and some salt and pepper and cook for 10 minutes.
Step 3Add the tomato purée, carrots, tinned tomatoes and sugar and simmer for approximately 30 minutes. Adjust seasoning if required.
Step 4Set aside the tomato sauce until later.
Step 5To make the white sauce, whisk the water and milk powder together and place into a jug.
Step 6Melt 20g sunflower spread in a thick bottomed pan.
Step 7Add the flour and stir vigorously until you get a smooth glossy paste.
Step 8Cook for a few minutes over a gentle heat without colouring.
Step 9Gradually add the milk mixture a little at a time, stirring vigorously each time until the mixture is smooth.
Step 10Once all the milk has been added, allow to simmer for approximately 5 minutes stirring frequently to ensure the sauce does not burn.
Step 11Once incorporated, remove from heat and add about half of the cheese, stir and allow to cool.
Step 12To build the lasagne, brown off the minced beef, remaining onions and carrots in a little vegetable oil.
Step 13Add the homemade tomato sauce and stir thoroughly until all the mix is fully coated.
Step 14In a large oven proof tray, add a layer of the meat and cover with lasagne sheets.
Step 15Add a thin layer of the white sauce and repeat for 2-3 layers or until all the mix is used.
Step 16Sprinkle the top of the lasagne with the remaining cheese and place into the oven.
Step 17Bake at Gas Mark 5 (190˚C) for approximately 25-30 minutes.
Step 18Hot hold for service. Cut into 20 portions per full size tin when it goes on service.
- 1 kg minced beef
- 300 g Country Range Lasagne sheets
- 2 tbsp Country Range Rapeseed Oil
- 360 g Country Range Mild Grated Cheddar
- 350 g Spanish onions
- 800 g Country Range Chopped Tomatoes
- 100 g Country Range Cooking and Baking Margarine
- 0.5 tsp Country Range Garlic Purée
- 0.5 tsp Country Range Tomato Paste
- 50 g carrots
- 1.5 tsp Country Range Dried Oregano
- 0.25 tsp granulated sugar
- 1 litre water
- 100 g Country Range Self Raising Flour
- 20 g Country Range Sunflower Spread
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